Shell the chickpeas. Place them in a medium-sized pot with the bay leaf and cover with plenty of water. No salt. Cook until very tender, about 20-25 minutes. Drain, reserving about 1 c. of the cooking liquid. Discard the bay leaf. You may remove the skin of the chickpeas for a smoother end result. If you like some fibrous texture to your hummus, keep the skins on.

In a food processor fitted with a metal blade, pulse the chickpeas with the remaining ingredients, except for the olive oil, until a smooth paste forms. Add the cooking water, a spoonful at a time, until the desired consistency is reached. If using canned chickpeas, you may add filtered water to thin the hummus if needed. Taste for seasoning and adjust to your liking. Serve the hummus in a pretty bowl, anointed with a drizzle of extra-virgin olive oil and a pinch of paprika.

Serves 4 to 6.

The basic version of hummus is easily prepared for instant spreading or scooping. Other times, though, are opportunities to play with possibilities.

Thanks to the food-crazed website seriouseats.com for this enlightened inspiration. Jump in, learn the vocabulary and start experimenting!

B’ummus – beets + hummus. This is what happens when a mad genius purées cooked beets with hummus and adds some fiery harissa.

Tzatzummus is a hybrid of tzatziki and hummus, with small cubes of cucumber tucked in with Greek style yogurt, fresh chopped dill, minced garlic and lemon juice.

Muffalummus is what hummus would be if it came from New Orleans, resplendent with capers, olives, pickled pimentos and red wine vinegar.

Figummus – finely chop a few dried figs and cover them with a bit of boiling water to soften them. Drain the figs and stir them with honey and toasted pine nuts. Stir the mixture into hummus along with a good pinch of smoked paprika for the pleasurable duality of sweet and smoky flavours.